Do you think the fresh fruit you buy at farmer’s markets is not processed? We don’t often consider it, but even a straightforward apple frequently goes through a washing and perhaps a waxing procedure before it reaches the market or shop. Even the veggies you grow yourself likely undergo processing (such as washing, cutting, frying, or heating) before you can consume them. Before being consumed, almost every food is prepared in some form.
Food processing: What is it?
Any technique used to turn fresh foods into refined food items is referred to as food processing. This may entail just one of several operations, such as washing, cutting, pasteurising, freezing, fermenting, packaging, cooking, or a combination of several. Adding ingredients to food is another aspect of food processing, such as doing so to increase shelf life.
What are the causes of food processing?
To match consumer expectations, the food sector must produce secure, delectable, nourishing, diverse, and reasonably priced foods. These expectations give rise to a wide variety of food processing reasons, including:
Creating edible food
Grain crops, including wheat and corn, are inedible in their unprocessed form. They can be converted into flour through processing methods like milling and grinding, which can then be used to make bread, cereal, pasta, and other edible grain-based items. Depending on the degree of processing, there are three different varieties of flour; whenever possible, pick wholegrain. In our “Gain on grain” infographic, you may read more about turning grain into bread.
Security, longevity, and preservation
Processing eliminates dangerous bacteria, enhancing or even guaranteeing food safety. The three primary techniques are pasteurisation, airtight packaging, and preservative usage.
Food processing can positively or negatively impact a food’s nutritional content. It can improve it by, for example, introducing nutrients like vitamin D that wasn’t previously there or by reducing fat, salt, or sugar. Additionally, it can lead to the loss of certain fibre, vitamins, and minerals, for instance, by excessive heating, freezing, or refining.
Modern time restrictions are addressed through processing and packaging technologies, which offer a variety of convenient foods: Prepared foods that require little preparation time and may be enjoyed “on the go” include ready dinners, bagged salads, sliced and canned fruits, and vegetables.
Food processing can make food cheaper. For instance, frozen vegetables can be purchased in quantity, kept longer, and have similar nutritional content as fresh ones at a lesser cost because they have already been cooked. They also don’t contain any inedible components. In this approach, processing lengthens the food’s shelf life and reduces waste, bringing down the overall cost of food production.
Certificate III in Food Processing will provide you with all the information you need to learn more about the benefits and purposes of food processing. With STUDY IN, you could become an expert in food processing. Contact us right now to reserve your seat.